Fast Cooking vs the Egg

FatDog

I have no idea why I am writing this except that I just got through cooking and am somewhat reflective about a good meal well prepared. My wife and I went to the North Carolina State Fair yesterday where you could buy, among other culinary delights, grilled turkey legs. Well, we wanted one but the wife suggested that the ones I could do on the egg would be better so after a trip to the store this afternoon, I did them on my small egg. I did them indirect at 350 over some cherry wood to an internal temp of 180. On the same grill, I did grilled vegetables and baked sweet potatoes. All were very good.[p]But, that isn't why I'm writing. This epistle is about cooking fast versus cooking well. My neighbors came out while I was preparing my fire (a good 20 minute process from stirring the left over lump to being ready to cook) and started their gasser. I heard a few clicks from the "automatic igniter" then the ensuing "whump!" as the gas finally caught. The man of the house brought out some chicken breasts which went on about 10 minutes before my turkey legs ever saw heat. He was finished at about 10 minutes into my hour long cook and their yard bird was off to the table. While they were eating on their patio, I enjoyed a nice hour-long conversation with my mother until the thermo read 180. The wife and I enjoyed a great dinner.[p]I was just thinking about my meal versus my neighbor's meal. They may very well have been equally good (although I have doubts) but I enjoyed the process as much as the product.[p]Just thought you would like to know.

Unknown

FatDog,This is why we are EGGERS and not Gassers. It's all about the process.
Family, Friends, Food, and Fun is what EGGIN is all about.
Good EGGIN to you,
Poppasam

HolySmokes

FatDog,
Very nicely put.
I've found I'll often spend a late evening chopping,
prepping and chopping, making spice combinations, and
winding up a meal prep for the following day (since I
work days, it has to be done the day before or it winds
up being weekends). In any case, this resulted in two
wonderful meals last week: one onion soup simmered over-
night (off-topic, I know) and a prep for salmon that was
a quick dinner the following day.
You're quite right about the joy of cooking in and of
itself, and thanks for the 'epistle'. There are days we
all cook fast; we need to remember to savour the days when
we have the time to cook well.[p]HS

tach18k

FatDog,
One trick I do is if I know I'm egging that night and I have erands to do, like shopping, soccer and other things. I will fire up the egg to a 250 temp and let it idle till I need it a few hours later. Open the doors and be searing real fast.

HolySmokes

tach18k,
that's a great idea; a true egghead!
hs

stike

FatDog,
whenever someone tells me their gasser is faster, i suggest that they could cook even faster in the microwave.[p]"well, sheesh, that would not give us nearly the same flavor" they reply.[p]exactly, and so though the gasser may be faster than the egg (not always), if you decide how to cook based on the desired result, and not speed, well, there's the reason you don't see me using a gasser.[p]

Mark Backer

stike,[p]Amen brother. I couldn't have said it better myself.